Green curry paste (Nam Prik Gaeng Kheao Wan)
| 2 Tab | Green Spur chillies (finely chopped) |
| 2 | Green bird’s eye chillies (finely chopped) |
| 1 | Lemongrass, finely chopped (white only) |
| 4mm | Galangal ginger, finely sliced |
| 1-2 | Shallots, finely chopped |
| 1 | Kaffir lime skin, finely sliced |
| 1-2 | Cloves Garlic, finely chopped |
| 1 | Coriander root, finely sliced |
| 1 Tsp | Roasted coriander seeds |
| 1 Tsp | Roasted cumin seeds |
| 1 Tsp | White peppercorn |
| ¼ Tsp | Shrimp paste |
| ¼ Tsp | Salt |
- In a stone mortar and pestle pound coriander, cumin and peppercorn seeds until they are a powder.
- Add lemongrass, ginger, lime, garlic, turmeric, and shallots to mortar and pound until there isn’t any obvious sinew.
- Add dried chillies and salt pound unit pieces of chilli cannot be made out from the rest of the matter (again not an easy task, right arm starting to feel it now. The finer you chop the easier this will be. There’s a story here but… wait 7 weeks).
- Add shrimp paste and pound to mix in the paste.
NOTES:
The big question for us Anglo-Saxons…… Difference between red and green curry…. I REALLY hate to say it… essentially nothing. Just the red or the green chillies!!! A restaurant may choose to differentiate but strictly, no heat difference.
Only use the white bit of the lemon grass. The rest can be used for a kick arse tea
To keep stir fry for a couple of minutes, let cool and put in a container in the fridge. It will keep for a few months
The finer you chop stuff up the less pounding. Chop stuff fine, it takes less effort.